Cream Cheese Brûlee with Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This low-fat brûlée recipe is made with reduced-fat cream cheese, egg whites, and evaporated skimmed milk and topped with fresh raspberries. Serve with a late-harvest California Riesling. Ingredients:
1/3 cup firmly packed light brown sugar |
2 tablespoons cornstarch |
3 egg whites, lightly beaten |
1 egg, lightly beaten |
1 (12-ounce) can evaporated skimmed milk |
1 teaspoon vanilla extract |
1 (8-ounce) tub reduced-fat cream cheese |
1 1/2 cups raspberries |
8 teaspoons light brown sugar |
Directions:
1. Combine first 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk. Remove from heat; add vanilla and cream cheese, stirring until smooth. Gently fold in raspberries.
2. Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.
3. Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.
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